There's nothing quite as distinctive as the familiar spice and tang of a cut onion. Whether you've pulled them wild from the yard or someone's slicing a shallot, leek or chive for an aromatic meal.
Today on Growing on the High Plains, we'll take a bite out of the many layers of biology and history that make up the common onion. You'll laugh. You'll cry. And you'll do it all again next week in part two!
